Dairy-Free Parmesan Ranch Chicken
Savor the irresistible flavors of Dairy-Free Parmesan Ranch Chicken, a crave-worthy twist on a classic comfort food that’s both gluten-free adaptable and lactose-free. This easy baked chicken recipe features juicy chicken breasts coated in a dairy-free buttermilk substitute and seasoned with a bold blend of garlic, onion, dill, parsley, and paprika. The breading, made with crispy panko and dairy-free Parmesan, forms a perfectly golden crust without the need for frying. Ready in under 45 minutes, this dish is perfect for busy weeknights while offering a wholesome, creamy ranch taste that everyone will love. Pair it with roasted vegetables or a fresh salad for a complete, satisfying meal.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup dairy-free parmesan cheese
- 1 cup plain almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- olive oil cooking spray
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, combine the almond milk and apple cider vinegar. Stir and let it sit for 5 minutes to create a dairy-free buttermilk substitute.
In a large bowl, mix together the dairy-free parmesan cheese, garlic powder, onion powder, dried dill, dried parsley, paprika, salt, and pepper.
Place the chicken breasts between two pieces of plastic wrap. Using a mallet or rolling pin, gently pound them to a uniform thickness of about 1/2 inch.
Dip each chicken breast in the almond milk mixture, ensuring it is fully coated.
Transfer the chicken to the bowl with the seasoning mix, pressing the mixture firmly onto both sides of the chicken to ensure it is fully coated.
Pour the panko breadcrumbs into a shallow dish. Press each coated chicken breast into the breadcrumbs, turning to coat both sides.
Place the breaded chicken breasts onto the prepared baking sheet. Lightly spray the tops with olive oil cooking spray.
Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.
Remove from the oven and let the chicken rest for 5 minutes before serving. Serve warm with your choice of sides.
Nutrition Facts
Calories |
2334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4887 mg | 212% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 3.9 g | ||
| Protein | 248.9 g | 498% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 716 mg | 55% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 552 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
